Thought I had Baby Back Ribs

[HawkerXP]

I believe I was incorrect. Sorry for the disfomation.

[Sweaty Paul]

Troutman did it again! Wowsers. Beautiful. Bet they were delicious!

[Bkhuna]

Troutman - I'm with you. Cooking extra-meaty ribs is all about temperature control and wrapping. I'd rather have extra meat taking a couple of extra hours to cook. Patience is the key.

[GolfGeezer]

I once again encourage those who buy these extra meaty BB racks to try the Blasphemy Ribs recipe from mgaretz. You will avoid the dryness issues, the mushy issues and enjoy some very flavorful, tender and excellent ribs (or wibs).

[Richard Chrz]

I’m finding more and more ribs with extra meat in them from opposite cuts. Not my favorite, but I am losing the battle on the trimming. For my personal cooks, I will pay a little more for a better butchered cut. But, I have also enjoyed the larger rib racks as well

[tmaan235]

This is my end result most of the time

[tmaan235]

Troutman, It's not you, it's us ( the best breakup line EVER )
I don't go low and slow with ribs. I'm looking for a smoky dark sear with 2 layers of sauce carmelized on and ready to rock although yours look seriously interesting and, oh my, a serious pile of meat there
Never tried a dry rub, just sauce and super weber kettle. The extra meat messes up the cook this way in my world.
Grill on Wayne!

[Dr. Pepper]

Troutman I also love to edit.

[Troutman]

Hmmmm, looks like spell check got me again. LOL. Where is Panhead John when I need him? He's my editor at large !!! Thanks for the gentle reminder !!

[Dr. Pepper]

You’re a decent guy who has descended into dissent.

[Spinaker]

Daaaaaang, these look good! Regardless of what you thought you had.

[Troutman]

Those do take a bit longer. Again the key is low and slow, watch the color and smoke profile from a visual standpoint, then wrap tight in foil with some sort of liquid applied. Keep a probe in the loin. When that IT in the loin reaches about 140-145* they should be done. The rib section deeper may be 10-15* hotter. I would say you're looking at 3.5-4 hours cooking time at 225-250*F. I always put a glaze on my ribs so figure another 1/2 hour for that. Hope that helps, that's been my experience.

[synodog]

And baby backs have just enough of a different flavor than St. Louis…I’ll always choose SL. Not that I haven’t had good BB’s i just prefer SL.

[Midway]

Man I am really surprised that there is so much negativity toward thick loin cut baby backs. I'm a spare rib guy almost exclusively but I've enjoyed, and even special ordered, baby backs with a thick loin cap left on. It's a low and slow thing for sure. If you think about it, it's really no different than cooking a pork tenderloin. You have to keep the moisture in them, therefore wrapping as soon as you get the smoke and color you like is essential. I put plenty of apple juice and butter in the wrap to keep them that way.

Again I don't have these all the time but I do like them when I do cook them. So I guess I'm the voice of descent here.

I had asked the question above on the best way to cook Baby Backs with the extra meat. They were my first low and slow attempt on a new MAK 2* and took hours longer than I expected. They turned out good with my wife saying they were the best she ever had and insisting I purchase the extra meaty baby backs when buying ribs. I wasn't completely satisfied and had trouble with the loin a bit over cooked with the rest of the rib about right.

Any rough guide on timing and temp? Before wrap, wrap, after wrap? I read your post and Meathead's eBook and the timing took so much longer after a 50 minute wrap in foil. Thanks.

[ecowper]

It's like slices from a pork loin with a handle :-)